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Make this: Spiced pumpkin soup

An easy, go to soup, great for winter and so creamy! You can even swap the pumpkin for a butternut squash – whatever you have in the fridge! Happy cooking 

 

INGREDIENTS

1 kg of pumpkin ( skin on) – cut into cubes

2 litres of vegetable stock

1 large onion

2-3 large potatoes – cut into cubes

½ tsp of turmeric

stick of cinnamon

2 cloves of garlic

olive oil/coconut oil

fresh parsley to top

salt and pepper

coconut cream to stir in

 

INSTRUCTIONS

Roast the potatoes and pumpkin in 200C for 45-60 min.

In a large pot heat the oil, cut onion into cubes and fry until golden brown. Add pumpkin (without the skin) and potatoes, season with salt and fry, stirring for about 5 minutes. Finally, add turmeric, cinnamon, garlic  and the stock.

Cover and cook for about 15 minutes. Remove cinnamon stick before blending.

Mix in a blender, topped with coconut cream and fresh parsley.

With thanks to Ania’s Vibrant Kitchen!
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